贵州省凉拌菜微生物污染状况剖析.docVIP

贵州省凉拌菜微生物污染状况剖析 　　摘要：在贵州这个少数民族聚居的地方，自制凉拌菜作为一种地方食品、菜肴深受喜爱。为了解贵州省自制凉拌菜卫生质量及微生物污染情况，为采取有针对性的预防控制措施及制定凉拌菜卫生标准提供依据。从2011年5月到2011年8月，以现场抽样的方式从不同场所随机抽取了369份凉拌菜样品，按照国家标准的方法（GB 4789-）进行微生物检验，包括菌落总数、大肠菌群和致病菌（金黄色葡萄球菌、沙门氏菌、志贺氏菌）的检测，并对现场进行卫生学调查。结果表明贵州省凉拌莱总体卫生质量较差，微生物污染严重，样品合格率仅35.77％，不同场所、不同类别、不同时间凉拌菜合格率不存在显著差异，相关部门对此应进一步加强监督，更加细化相关标准以满足地方食品发展的需要。 　　关键字：凉拌菜 微生物污染 分析 　　 　　Analysis of the microbial investigation on salado in 　　Guizhou Province 　　Ying shen, Huiqin gong, Fang chen,Qinghai zhang 　　(Guizhou Research Center of Physical Test and Chemical Analysis) 　　Abstract: Guizhou is the areas that inhabited by minority nationality people, the salado as a endemic food and dish made by oneself, it was widely loved by the local people. In order to understand the status of the hygienic quality and microorganism pollution of the self-made salado in Guizhou Province, to provide a basis for taking the precautionary control measures and making the salado health standards. From May 2011 to Aug 2011, 369samples of salado were collected from different place by scene and random sampling and were examined for aerobic bacterial count, coliform bacteria and pathogenic bacteria contamination according to the national standards method, at the same time the hygienic Check of the sence were taken. The result indicates that the salsdo hygienic quality is low and microorganism pollution severely in Guizhou province, qualification rate of the samples only 35.77%, the sence, classification and times of collected samples was different, the qualification rate was no significant difference, for this case ,related department should further strengthening supervision , related standard should future deep to supply a the need of the developing endemic food 　　Key words: salado；microorganism pollution；analysis 　　 　　 凉拌菜是以果蔬类、豆及花生类、熟肉类、水产品类、坚果类、淀粉类等产品及其加工品为原料。在吃前将经过添加酱汁、红油、酱油、蒜粒、辣椒、葱、醋、花椒等调味料等拌均匀，即可直接食用的菜肴。其中的酸、辣、甜、麻香味儿在口腔中散发开来，醒胃又养生。在贵州这个少数民族聚居的地方，自制凉拌菜作为一种地方食品、菜肴深受人们喜爱，出于自身特色和经济利益的考虑，酒店餐饮、超市自制的凉拌菜已成为餐